María José

3.6k total citations · 1 hit paper
85 papers, 2.8k citations indexed

About

María José is a scholar working on Food Science, Biochemistry and Plant Science. According to data from OpenAlex, María José has authored 85 papers receiving a total of 2.8k indexed citations (citations by other indexed papers that have themselves been cited), including 57 papers in Food Science, 42 papers in Biochemistry and 38 papers in Plant Science. Recurrent topics in María José's work include Fermentation and Sensory Analysis (46 papers), Phytochemicals and Antioxidant Activities (40 papers) and Horticultural and Viticultural Research (37 papers). María José is often cited by papers focused on Fermentation and Sensory Analysis (46 papers), Phytochemicals and Antioxidant Activities (40 papers) and Horticultural and Viticultural Research (37 papers). María José collaborates with scholars based in Spain, Portugal and Australia. María José's co-authors include Silvia Pérez‐Magariño, Javier García‐Lomillo, María D. Rivero-Pérez, Pilar Múñiz, Miriam Ortega-Herás, İsabel Revilla, Raquel Del Pino‐García, Sagrario Beltrán, Marı́a Teresa Sanz and Cláudia I. Pereira and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

María José

81 papers receiving 2.7k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Applications of Wine Pomace in the Food Industry: Approaches and Functions

2016 288 citations Javier García‐Lomillo, María José profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
María José Spain	30	1.8k	1.4k	1.2k	338	239	85	2.8k
Susana Buxaderas Spain	34	2.3k 1.3×	1.1k 0.8×	1.4k 1.1×	488 1.4×	264 1.1×	73	3.5k
Silvia Pérez‐Magariño Spain	32	2.2k 1.2×	1.2k 0.9×	1.7k 1.4×	291 0.9×	131 0.5×	80	2.6k
Elvira López‐Tamames Spain	33	2.1k 1.2×	685 0.5×	1.2k 1.0×	398 1.2×	194 0.8×	71	2.9k
Dolores Hernánz Spain	33	1.3k 0.8×	1.2k 0.9×	947 0.8×	303 0.9×	229 1.0×	67	2.8k
Carmen Ancín‐Azpilicueta Spain	28	1.8k 1.0×	852 0.6×	1.3k 1.1×	952 2.8×	207 0.9×	58	3.0k
Σταματίνα Καλλιθράκα Greece	34	2.7k 1.6×	1.9k 1.3×	1.8k 1.5×	724 2.1×	483 2.0×	99	3.9k
Xiangyu Sun China	34	1.4k 0.8×	826 0.6×	1.3k 1.0×	635 1.9×	373 1.6×	144	2.9k
M. Rosario Salinas Spain	37	2.2k 1.2×	1.0k 0.7×	1.7k 1.4×	526 1.6×	103 0.4×	124	3.3k
Stefania Vichi Spain	33	2.1k 1.2×	769 0.5×	1.0k 0.8×	644 1.9×	253 1.1×	99	3.5k
Giuseppe Perretti Italy	27	1.5k 0.9×	645 0.5×	832 0.7×	323 1.0×	607 2.5×	98	2.6k

Countries citing papers authored by María José

Since Specialization

Citations

This map shows the geographic impact of María José's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by María José with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites María José more than expected).

Fields of papers citing papers by María José

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by María José. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by María José. The network helps show where María José may publish in the future.

Co-authorship network of co-authors of María José

This figure shows the co-authorship network connecting the top 25 collaborators of María José. A scholar is included among the top collaborators of María José based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with María José. María José is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Jordão, António M., Ana C. Correia, Renato Vasconcelos Botelho, Miriam Ortega-Herás, & María José. (2024). Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species. Journal of Food Composition and Analysis. 137. 106854–106854. 2 indexed citations

Díaz‐Morales, Noelia, Mónica Cavia-Sáiz, Inmaculada Gómez, et al.. (2023). Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models. Food & Function. 14(3). 1785–1794. 7 indexed citations

Jordão, António M., Ana C. Correia, Renato Vasconcelos Botelho, Miriam Ortega-Herás, & María José. (2023). Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines. SHILAP Revista de lepidopterología. 68. 2016–2016. 1 indexed citations

Severiano‐Pérez, Patricia, et al.. (2023). Pinole de la Sierra Tarahumara, Chihuahua, México: caracterización sensorial y correlación con perfil de olor y compuestos volátiles. TIP Revista Especializada en Ciencias Químico-Biológicas. 26. 1 indexed citations

Díaz‐Morales, Noelia, Miriam Ortega-Herás, Ana M. Diez, María José, & Pilar Múñiz. (2021). Antimicrobial properties and volatile profile of bread and biscuits melanoidins. Food Chemistry. 373(Pt B). 131648–131648. 22 indexed citations

Cavia-Sáiz, Mónica, et al.. (2020). The dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats. Food & Function. 11(2). 1661–1671. 20 indexed citations

Cavia-Sáiz, Mónica, et al.. (2020). The protective effects of wine pomace products on the vascular endothelial barrier function. Food & Function. 11(9). 7878–7891. 12 indexed citations

Cavia-Sáiz, Mónica, et al.. (2020). Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells. Heliyon. 6(11). e05396–e05396. 3 indexed citations

Pino‐García, Raquel Del, María José, María D. Rivero-Pérez, Javier García‐Lomillo, & Pilar Múñiz. (2016). The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings. Food Chemistry. 221. 1723–1732. 40 indexed citations

10.

García‐Lomillo, Javier, Olga Viegas, María José, & Isabel M.P.L.V.O. Ferreira. (2016). Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties. Meat Science. 125. 10–15. 43 indexed citations

11.

Pino‐García, Raquel Del, María José, María D. Rivero-Pérez, Javier García‐Lomillo, & Pilar Múñiz. (2016). Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion. Food Chemistry. 211. 707–714. 30 indexed citations

12.

Rivero-Pérez, María D., et al.. (2015). IMPLEMENTATION OF PROBLEM-BASED LEARNING IN FOOD SCIENCE AND TECHNOLOGY DEGREE. ICERI2015 Proceedings. 1287–1293.

13.

Sanz, Marı́a Teresa, et al.. (2014). Formulation and characterisation of wheat bran oil-in-water nanoemulsions. Food Chemistry. 167. 16–23. 86 indexed citations

14.

José, María, et al.. (2013). Dos "vidas gráficas" de Santa Teresa de Jesús: Amberes 1613 y Roma 1655. 183–202.

15.

Beltrán, Sagrario, et al.. (2013). Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality. European Journal of Lipid Science and Technology. 116(3). 319–327. 12 indexed citations

16.

Jordão, António M., et al.. (2010). Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin). Journal of the Science of Food and Agriculture. 90(12). 2144–2152. 20 indexed citations

17.

José, María, et al.. (2002). Expression and enzymatic activity of the P450c17 gene in human adipose tissue. European Journal of Endocrinology. 146(2). 223–229. 38 indexed citations

18.

Quintana, Ana María Vivar, et al.. (1999). Influence of canning process on colour, weight and grade of mushrooms. Food Chemistry. 66(1). 87–92. 32 indexed citations

19.

Bajaj, K. L., et al.. (1997). In vitro enzymic oxidation of apple phenols. Journal of Food Science and Technology-mysore. 34(4). 296–302. 7 indexed citations

20.

Gómez‐Cordovés, Carmen, et al.. (1995). Correlation Between Flavonoids and Color in Red Wines Aged in Wood. American Journal of Enology and Viticulture. 46(3). 295–298. 16 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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